These tart gooseberry compote desserts are easy to make – and can be frozen, meaning you can serve even when fruits are out of season.
Vegetarian
- Serves6
- CourseDessert
- Prepare10 mins
- Cook10 mins
- Total time20 mins
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Ingredients
- 300g pack Cooks' Ingredients Gooseberries, topped and tailed
- 7 tbsp granulated sugar
- 3 tbsp dark brown sugar
- 1 pinch ground ginger
- 50g jumbo porridge oats
- 300g Greek yogurt
- 300ml tub double cream
- 1 tsp vanilla bean paste
Method
Put the gooseberries in a pan with 4 tbsp granulated sugar and 1 tbsp water. Heat, stirring, until the berries have collapsed (about 6-8 minutes). Crush with the back of a fork and set aside to cool.
Meanwhile, put the remaining 3 tbsp granulated sugar in a small frying pan with the brown sugar, ginger and a pinch of sea salt. Set over a low heat and melt, swirling the pan a little to help it along. When almost all of the sugar has completely melted (it may take a while so be patient and don’t stir it), add the oats; stir them through the caramel with a fork. Tip onto a sheet of parchment (don’t worry if it clumps together).
Whip the yogurt, cream and vanilla to soft peaks with a balloon whisk. Ripple through the cool gooseberries, then spoon into glasses or ramekins. Top with clusters of the caramelised oats just before serving.
Cook’s tip
Gooseberries are only in season for a short time, so make double the compote and freeze to eat later in the year.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,008kJ/ 482kcals |
|---|---|
Fat | 31g |
Saturated Fat | 19g |
Carbohydrates | 42g |
Sugars | 30g |
Fibre | 2.8g |
Protein | 6.9g |
Salt | 0.2g |
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